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Vegan Chocolate Cupcakes
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4.67 from 3 votes

Vegan Chocolate Cupcakes

These vegan chocolate cupcakes are light and bouncy like Hostess cupcakes - but leagues better.
Prep Time15 mins
Cook Time25 mins
Chill Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 300kcal
Author: Stefani

Ingredients

Cupcake Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 cup soft or silken tofu 4 1/2 ounces
  • 1 cup soy milk use any non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 ounces vegan chocolate melted in a double boiler or in 20 second bursts in the microwave
  • 1/2 cup water

Ganache Ingredients

  • 4 ounces chopped vegan chocolate
  • 4 ounces full-fat coconut milk
  • 1 cup powdered sugar
  • vegan sprinkles to taste

Instructions

Cupcake Instructions

  • Preheat oven to 350 F.
  • In a large bowl, whisk together the cocoa powder, flour, sugar, baking soda, and salt.
  • In the bowl of a food processor, add tofu, soy milk, vinegar, vanilla, and oil and process until completely smooth.
  • Pour contents of the food processor into the bowl with the dry ingredients. Mix until just combined.
  • Fold in melted chocolate.
  • Mix in water and stir slowly until fully combined.
  • Fill cupcake liners 3/4 full.
  • Bake for 25 minutes or until cupcakes bounce back when touched.

Ganache Instructions

  • Heat coconut milk in a pot on the stove or in the microwave until it is steaming but not quite boiling.
  • Pour over chopped chocolate.
  • Let the coconut milk sit on the chocolate for thirty seconds. Then, stir until smooth.
  • Chill for at least one hour in the refrigerator to thicken.
  • Remove from the refrigerator and use the whisk attachment on an electric mixer on high speed for five minutes to incorporate air into the ganache.
  • Mix in the powdered sugar a little at a time until smooth.
  • Use a knife to core a hole in each cupcake, going almost to the bottom of the cupcake. Eat the extra cake pieces or use them to make cake truffles or cake pops.
  • Fill the holes with ganache and spread ganache over the top of each cupcake until smooth.
  • Top with vegan sprinkles!

Notes

This is an adaptation of a vegan chocolate cake from the cookbook La Dolce Vegan!
Store these cupcakes in the refrigerator for up to a week. Bring to room temperature before serving.

Nutrition

Calories: 300kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg